Cajun Pacific

05/15/2021

Cajun Pacific’s Chef Chuck will be debuting SNACK BAR this Saturday, May 15th, starting at 5pm at Amado's in the Mission — located at Valencia & 21st Street. The venue will have live music and chef will serving up a bar menu featuring pintxos, cicchetti, & hand held international street food.
~ Pintxos are individual hand held snacks sold by the piece featuring a myriad of Spanish, Central American, & Carribean ingredients. They are sold in bars in Spain, Costa Rico, Puerto Rico & other Spanish speaking countries.
~ Cicchetti are a similar style of food served in Italy, most common in Venice & it's surroundings.
~SNACK BAR’s menu will also feature hand held dishes inspired from around the globe.


SNACK BAR is a new project from Chef Chuck Maddox, following 20 years as chef/owner of Cajun Pacific Restaurant & Catering. After extensive travel over the last several years (pre COVID, natch), Chef Chuck has a designed a menu that will be both familiar & inventive, all designed to be easily eaten by hand.

Come check out SNACK BAR tonight, Saturday: enjoy drinking & eating al fresco in the sunny Mission district.
The menu will include:
Pintxos . . .
$3 vegetarian $4 meat $4.50 seafood
Rockfish Ceviche tostada on chipotle slaw & avocado mousse
Shrimp & calamari remoulade on french bread
Albondigas on polenta squares with romesco sauce
Achiote seasoned chicken skewers
Caesar salad spring roll
Garlic spinach and artichoke with toasted almonds and roasted red pepper
Grilled eggplant with goat cheese & cherry tomato with spicy salsa verde

Hot Food . . .
Arancini . . . 2 for $4
Pork belly sliders . . . 2 for $8
Jambalaya & red bean burrito: choice of chicken & andouille — or — vegetarian . . . $8
Braised lamb shank & tzatziki in pita . . . $10

03/09/2021

The folks at Cajun Pacific are currently the Sunset Soup Project . . . come see us at the Outer Sunset Farmer’s Market & Mercantile, Sundays/9am-3pm, 37th Avenue at Ortega.

01/16/2020

07/11/2018

Mmmmmmmardis gras squash & eggplant.

05/23/2017

Cajun Pacific Pop-Up, Friday, May 26th @ Streamline Cafe http://p0.vresp.com/UpXrFJ

 Avenue, serving neighbors and visitors to the Outer Parkside community. The café was formed by three business partners, David Quinby, Brent Willson and Brent’s brother-in-law Dion Garcia. Collectively, their goal is to create a community space where the neighborhood can get quality food and beverag...

02/28/2017

Happy Mardi Gras! Chuck, Katie & Stacey hope you are celebrating today . . . laissez les bon temps roulez!

If you're looking to celebrate with the taste of NOLA today, here's Chuck's recipe for andouille sausage & chicken gumbo, which will serve about 10 bowls (and will keep for five days, getting better each day):
3 cups onion, cut to a medium dice
2 cups celery, cut to a medium dice
2 cups green bell pepper, cut to a medium dice
2 lbs andouille sausage, cut in ¼ inch rounds
2 lbs boneless chicken thighs, cut into cubes
1 head of garlic, peeled and finely chopped
2 tblsp Italian seasoning
2 tblsp Creole spice (more or less, to taste)
¼ cup olive oil

For your roux – ½ lb butter + 1¾ cup flour

1 gallon chicken stock
¾ cup Worcestershire sauce
½ cup red wine
3 tblsp tomato paste

Combine the first nine ingredients in a two gallon pot. Cook over medium heat, stirring often, until lightly wilted and remove from heat.

For your roux: In a cast iron skillet or thick-bottomed stainless steel pan, melt butter over medium heat. When the butter foams, stir in the flour ½ cup at a time. Stir with a wooden spoon until incorporated before adding next ½ cup. Once all flour has been added, continue stirring making sure to scrape all flour off bottom of pan. Stir constantly until your roux is the desired color of brown (essential: do not leave the stove while you are preparing your roux – any black flecks will ruin your roux and you will need to start again; if the mixture is cooking too hot, remove pan from burner and continue to stir until it cools slightly before returning to heat).

When your roux is a dark brown color, immediately add it to the veggie mix in the two gallon pot and stir; stir in the Worcester, red wine and tomato paste. Add stock and stir until it boils; reduce heat to simmer. Skim foam and fat.

Simmer for 45 minutes and season with salt to taste.

Serve over white rice.

01/18/2017

Cajun Pacific Inaugural Special: 10% Lunch Delivery or Pick Up on Friday, January 20th . . . everyone in your office will be talking about it anyway . . . have 'em do it over lunch!

Email Stacey at [email protected] to plan your lunch menu for Friday . . . or any day; Cajun Pacific's full catering menu is available at www.cajunpacific.com.

Sample menu for 25 about $12/person
andouille sausage & chicken jambalaya | red beans & rice | green gumbo | mixed green salad with lime Tabasco vinaigrette | chipotle cornbread muffins
Sample menu for 50 about $11/person
chicken etouffee | CP mac'n'cheese | red beans & rice | ratatouille | honey braised collard & mustard greens | Cajun Caesar salad | chipotle cornbread muffins
Sample menu for 75 about $11/person
seafood jambalaya | vegetable jambalaya | blackened chicken | jicama slaw | "Mardi Gras" grilled/marinated vegetables | chipotle cornbread muffins

Deliveries can be scheduled within 30 minute windows & the fee is determined by your location ($25/downtown, Mission, SOMA); tax will be added to your total. All pick-ups are from our Mission kitchen at 1710 Mission Street, at Duboce, in Brick & Market Music Hall.

01/07/2017

Happy King's Day! Carnival Season Starts http://p0.vresp.com/N6DTZA

King's Day is traditionally celebrated with a King Cake, a coffee-cake-like confection; it can be stuffed with a cream cheese filling while it rises, but we prefer the recipe below.

01/06/2017

Happy King's Day & start of Carnival season! Fat Tuesday is February 28th: laissez les bon temps roules!

It all began with three wise men.

11/21/2016

Last Day to Order for Thanksgiving: Turducken | Fried Turkey | Sides http://p0.vresp.com/l21Z1S

Place your Thanksgiving order from Cajun Pacific: house-made fresh turducken, fried turkey, side dishes & desserts today. The menu is available throughout the holiday season along with our full catering menu.